Time to do some baking. We are going to visit family for a holiday potluck. This year we are trying to avoid bringing foods that require working over a hot stove and the resulting lengthy clean-up. Our family wants to leave more time for visiting. Good plan.
Many in the family will also bring delicious desserts. We are bringing a caramel layered brownie. The recipe is available for printout farther down on this page. Let’s get started.
Preheat the oven to 350˚ and grease a 9×13 baking pan.
Remove the wrappers from a 12-14 oz bag of caramels. Add 1/3 cup evaporated milk. Heat slowly. Stir at times to a smooth texture. Keep it gently warmed for later.
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It was time to bake something. I chose a recipe Melanie got from her Mom for Oat Scones. They are made with steel cut oats in addition to white and wheat flour. They turn out hearty and healthy. Below is the recipe you can print out if you wish.
Mom's Oat Scones
- 1/2 cup all purpose flour
- 1/2 cup wheat flour
- 1 cup oats…may be rolled, quick, steel cut, or old fashioned
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 1 Tsp sugar…white or brown
- 1/4 cup cold butter cut into several squares
- 1/2 cup milk
Mix the dry ingredients. May use a food processor pulsed a few times. Add the cold butter pieces. Pulse the processor to cut in the butter.
Place the mix into a bowl and add the milk. Stir to form a soft dough. Flour a surface. Pat out the dough to form a circle 1/2 inch thick. Cut into wedges and place on a greased baking sheet.
Bake at 425˚ for 15 minutes or until golden. Serve warm with butter and honey.
Here is a very close up view to show the texture. Nice and flaky. Great with coffee or tea.